• 7 years ago
INGREDIENTS:\r
2 cups minus 2 tablespoons (8½ ounces) cake flour\r
1 & 2/3 cups (8½ ounces) bread flour\r
1¼ teaspoons baking soda\r
1½ teaspoons baking powder\r
1½ teaspoons kosher salt\r
1¼ cups (10 ounces) (283.5g) unsalted butter, at room temperature\r
1¼ cups (10 ounces) light brown sugar\r
1 cup plus 2 tablespoons (8 ounces) granulated sugar\r
2 eggs\r
2 teaspoons vanilla extr\r
460g chocolate chips (of your choice) - i used half milk chocs, half real dark chocs\r
Sea salt, for sprinkling\r
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(requires for dough to be chilled for at least 24hours)\r
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MAKES: about 18 large cookies\r
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Preheat oven at 175degsC\r
Bake at 160degsC for 20mins\r
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(adapted from Jacques Torres)\r
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Note: serve warm on the day itself for cookies to be chewy. i did realise that after keeping it in a ziplock bag for a few days, they were no longer chewy but a crunchy cookie - still delicious nonetheless. :)\r
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Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.

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